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Essentials of Food Science
  • Language: en
  • Pages: 572

Essentials of Food Science

Essentials of Food Science covers the basics of foods, food science, and food technology. The book is meant for the non-major intro course, whether taught in the food science or nutrition/dietetics department. In previous editions the book was organized around the USDA Food Pyramid which has been replaced. The revised pyramid will now be mentioned in appropriate chapters only. Other updates include new photos, website references, and culinary alerts for culinary and food preparation students. Two added topics include RFID (Radio frequency ID) tags, and trans fat disclosures. Includes updates on: food commodities, optimizing quality, laws, and food safety.

Essentials of Food Science
  • Language: en
  • Pages: 510

Essentials of Food Science

  • Type: Book
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  • Published: 2003-05-31
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  • Publisher: Springer

This book presents principles of food science for the nutrition, dietetics, hospitality, and culinary arts student enrolled in an introductory food science course. For this second edition the authors have expanded the concepts relating to material in all chapters, including quality, gums, organic food, irradiation, biotechnology, sugar substitutes, fat replacers, packaging, health claims, and dietary guidelines. There is also a new chapter dedicated to a discussion on emulsification and foams. In addition, the index has been revamped.

Essentials of Food Science
  • Language: en
  • Pages: 495

Essentials of Food Science

The fourth edition of this classic text continues to use a multidisciplinary approach to expose the non-major food science student to the physical and chemical composition of foods. Additionally, food preparation and processing, food safety, food chemistry, and food technology applications are discussed in this single source of information. The book begins with an Introduction to Food Components, Quality and Water. Next, it addresses Carbohydrates in Food, Starches, Pectins and Gums. Grains: Cereals, Flour, Rice and Pasta, and Vegetables and Fruits follow. Proteins in Food, Meat, Poultry, Fish, and Dry Beans; Eggs and Egg Products, Milk and Milk Products as well as Fats and Oil Products, Foo...

The Art of Nutritional Cuisine
  • Language: en
  • Pages: 627

The Art of Nutritional Cuisine

  • Type: Book
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  • Published: 2013-01-24
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  • Publisher: CRC Press

Now more than ever, culinary professionals are expected to provide cuisine that satisfies the diverse nutritional needs of a vast population of consumers. While the public has become increasingly health conscious, chefs can serve well-presented, great-tasting, and nutritious foods that at the same time support a healthy lifestyle. The Art of Nutritional Cuisine offers foundational nutrition principles with practical reinforcement of these principles in cooking labs complete with menus and recipes for delicious meals. Includes Material for Classroom Lectures and Laboratory Practicum The lecture portion of the book includes: A glossary of key terms Teachable Moments to amplify the application ...

Outlines and Highlights for Essentials of Food Science by Vickie a Vaclavik, Isbn
  • Language: en
  • Pages: 386

Outlines and Highlights for Essentials of Food Science by Vickie a Vaclavik, Isbn

Never HIGHLIGHT a Book Again! Virtually all of the testable terms, concepts, persons, places, and events from the textbook are included. Cram101 Just the FACTS101 studyguides give all of the outlines, highlights, notes, and quizzes for your textbook with optional online comprehensive practice tests. Only Cram101 is Textbook Specific. Accompanys: 9780387699394 .

Essentials of Food Science
  • Language: en

Essentials of Food Science

  • Type: Book
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  • Published: 2021
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  • Publisher: Unknown

The fifth edition of the Essential of Food Science text continues its approach of presenting the essential information of food chemistry, food technology, and food preparations while providing a single source of information for the non-major food science student. This latest edition includes new discussions of food quality and new presentations of information around biotechnology and genetically modified foods. Also new in this edition is a discussion of the Food Safety Modernization Act (FSMA), a comparison chart for Halal and Kosher foods and introductions to newly popular products like pea starchand the various plant-based meat analogues that are now available commercially and for househo...

Dimensions of Food
  • Language: en
  • Pages: 362

Dimensions of Food

  • Type: Book
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  • Published: 2010-02-03
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  • Publisher: CRC Press

Much like its popular predecessors, the seventh edition of Dimensions of Food encourages readers to become interactive participants in understanding the physical, chemical, and functional and structural properties of food components, including the connection between conscientious food preparation and palatability and wholesome eating. With a wealth

Elementary Food Science
  • Language: en
  • Pages: 435

Elementary Food Science

Following the success of the previous editions, this popular introductory text continues to provide thorough, up-to-date information covering a broad range of topics in food science, with emphasis on food processing and handling and the methodology of specific foods. Presenting a multitude of easy-to-understand figures, tables, illustrated concepts and methods. This text maintains the strengths of the previous edition while adding new information. The book opens with a revised chapter on what food science actually is, detailing the progression of food science from beginning to future. Succeeding chapters include the latest information on food chemistry and dietary recommendations, food borne...

Dimensions of Food, Sixth Edition
  • Language: en
  • Pages: 344

Dimensions of Food, Sixth Edition

  • Type: Book
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  • Published: 2006-05-17
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  • Publisher: CRC Press

The sixth edition of Dimensions of Food explores the relationship between good nutrition and optimum heatlh, as well as the connection between careful food preparation and wholesome eating. It allows for the exploration and understanding of the multidimensional nature of food and how to maximize the culinary experience. The first part of the book explores the economic, nutritional, palatability, sanitation, chemical, and processing aspects of food. The demonstrations and exercises in the second part of the book provide basic understanding of the functional and structural properties of various food groups, including starches, fruits and vegetables, eggs, dairy, meat, poultry, and fish. The th...

Dimensions of Food
  • Language: en
  • Pages: 294

Dimensions of Food

An Aspen Food Science Text Series Book. Now in its fourth edition, continues to be the most up-to-date, comprehensive food laboratory manual available. Reflecting the many advances occurring in the food and nutrition fields, this new edition provides students with an integrated approach to the science of food, the nutritional contents of food, and the effects of processing on the contents. The authors offer a variety of stimulating exercises and laboratory discussions through which students explore and comprehend the multidimensional nature of food decisions important in the 90's. Students learn specific principles of food nutrition and preparation through demonstrations and experiments of p...